Mushrooms Bourguignon

Mushrooms Bourguignon is hearty, rich and loaded with delicious savory flavor! This vegan twist on the classic French beef bourguignon is easy to make and ready in about 20 minutes! Serve over creamy mashed potatoes for a comforting meal that’s easy enough for a busy weeknight, but elegant enough to serve for special occasions.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 Servings

Calories: 262 kcal per serving

Ingredients

2 tablespoons - olive oil
2 - carrots
1 - onion
2 cloves - garlic
12 ounces - baby bella mushrooms
3 tablespoons - vegan butter
1 tsp - dried oregano
1 tsp - dried thyme
1 tbsp - tomato paste
¾ cup - dry red wine
¾ cup - vegetable broth
1 tsp - soy sauce
Sea salt
Black pepper
For serving:

Instructions

Heat oil in a non-stick skillet over medium heat. Add carrots and cook for about 3 minutes by stirring occasionally.
Add onion and sauté for about 3 minutes. Add garlic, mushrooms, butter, oregano, thyme and tomato paste. Cook until mushrooms are nearly tender by stirring occasionally. It will take about 5 minutes.
Pour wine, vegetable broth and soy sauce in the skillet over the vegetables. Bring to a simmer. Cook until the sauce thickens. It will take about 2 minutes. Adjust taste if needed.
Remove from heat and serve immediately with mashed potatoes and chopped parsley. Enjoy!
Store 3 days in refrigerator.
Replace red wine with more vegetable broth and a bit of lemon juice for those who don’t like wine.
Can be made 1 day before and stored in an airtight container in the refrigerator.

Nutrition